On Sat, 21 Jul 2007 11:11:02 +1000, "AussieSloth"
<aussieslothNOSPAMMERSatyahoo.com.au> wrote:

>
>"Harry Demidavicius" > wrote in message
.. .
>> On Thu, 19 Jul 2007 15:49:15 +1000, "AussieSloth"
>> <aussieslothNOSPAMMERSatyahoo.com.au> wrote:
>>
>>>
>>>"Brian" > wrote in message
>>>news:xFoni.6589$Gx5.5872@trndny02...
>>>> AussieSloth wrote:
>>>>> All,
>>>>>
>>>>> I'm coming out of my lurking hole in search of help.
>>>>> Pete R.
>>>> G'Day,
>>>> I don't have a ready answer (I own a large BGE) but the Big Green
>>>> Egg
>>>> forum: http://www.greeneggers.com/wwwboard/wwwboard.shtml can get you
>>>> the
>>>> measurements you're looking for, as well as being a good reference
>>>> source.
>>>> Using the pizza stone as a heat deflector would work for me when doing
>>>> the
>>>> butt. Good luck!
>>>>
>>>> Brian
>>>
>>>Thanks for the tip Brian.
>>>
>>>I'll go take a look over there.
>>>
>>>Pete.
>>>
>> If you don't have a pizza stone handy, try folding a bunch of tin foil
>> into shape. Leave about two fingers all around. Make a tray so
>> drippings don't get to the fire. Also those disposable Weber dealies
>> work well. If you can find a heavy duty stone [I have been using one
>> made by Pampered Chef for about 10 years], you will be well satisfied.
>> Still put a tinfoil tray on it.
>>
>> Place the Butt above the brisket - but be carefull to make sure you
>> install each meat at a proper time in order to get the same ETA.
>>
>> I have adopted Big Jim's method for Butt - 310-320F - which cuts out
>> overnighters. You just nee to do acount back for time for the brisket.
>> #20 in the dome will be more like 310 on the main grill on my #7K.
>> HTH.
>>
>> Harry
>
>Thanks Harry,
>
>I've got a few large foil trays, so will give it a try.
>
>I've invited the family over for Sunday night dinner tomorrow - will be my
>first ever brisket...fingers crossed
>
>Cheers,

So - how did it go?

Harry